Step 1

Combine all ingredients using food processor or blender. Let mixture rest for 7-8 minutes to allow coconut flour to absorb some of liquid.

Step 2

Preheat a lightly oiled 10-inch nonstick skillet over low-medium heat.

Step 3

Once moderately heated, pour 1/4 cup or so of the batter into the center while tilting to spread the batter to about 7-8 inches in diameter. Flip tortilla once the top is no longer shinny and sticky. Repeat for second one.

Step 4

At this point the skillet is most likely fully heated. So, reapply oil and *pickup* the skillet and pour batter using same tilt technique and place back onto burner. Repeat for fourth one.

Step 5

Place each on parchment paper and slightly wipe off any access oil. Do not stack as they may stick to each other.